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No-Bake Lemon Cheesecake With Condensed Milk

No-Bake Lemon Cheesecake With Condensed Milk

The creamiest no-bake lemon cheesecake with condensed milk that you'll make, bursting with fresh, tangy lemon juice and zest.
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Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 391.5 kcal

Equipment

  • 8-inch springform pan
  • mixing bowls
  • handheld whisk
  • Spatula
  • rolling pin

Ingredients
  

Base

  • 1.5 cups digestive biscuit crumbs
  • 0.25 cups unsalted butter melted

Filling

  • 16 oz full fat cream cheese room temperature
  • 14 oz sweetened condensed milk room temperature
  • 1 tablespoon lemon zest or from 1 big lemon
  • 0.33 cups lemon juice
  • 0.67 cups whipping cream of min 35% fat, very cold

Topping (optional)

  • 0.5 cups lemon curd
  • sweetened whipped cream

Instructions
 

Base

  • Crush digestive biscuits in a bag with a rolling pin into fine crumbs. Pour into a bowl with melted butter and mix. Press tightly and evenly in an 8-inch springform pan. Freeze for 30 minutes or while making the filling.

Filling

  • Whisk cream cheese in a bowl using a handheld whisk for 1-2 minutes until creamy.
  • Add in sweetened condensed milk, lemon zest, and lemon juice, and mix well until you get a thick mixture. Set aside.
  • In another bowl, whisk the cold whipping cream until stiff peaks. Add to the cream cheese mixture and gently fold everything together using a spatula.

Chill

  • Pour into the pan and spread evenly with an offset spatula. Chill in the coldest part in the fridge for a minimum of 8 hours, preferably 12.

Topping (optional)

  • Remove the springform. Pour the lemon curd on top and spread evenly using an offset spatula. Pipe sweetened whipped cream. Slice and enjoy!

Notes

Estimated nutrient values are without the topping. Whisk the cold whipping cream until stiff peaks, or else the cheesecake won't properly set. Chill it at the coldest part in the fridge. Always keep it in the fridge until just before serving. The base will soften as days pass, so I'd recommend not switching the serving plate once you've removed the springform.

Nutrition

Serving: 1sliceCalories: 391.5kcalCarbohydrates: 29.5gProtein: 6.1gFat: 28.5gSaturated Fat: 16.3gCholesterol: 76mgSodium: 211.7mgPotassium: 206.9mgFiber: 0.2gSugar: 22.9gCalcium: 143.8mgIron: 0.5mg
Keyword cheesecake, Condensed Milk, creamy, dessert, Lemon Cheesecake, no bake
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